OK I have to admit I would have NO idea what to use this spice for. None. But then I found out its most important and delicious application - it's the key herb at work in Sauce Bearnaise!
So that alone makes it a very appropriate presence in any well-stocked kitchen. It's also one of the collection of 'herbes fines' central to French cooking. And my favourite thing about it - its alternative name is Dragon's Wort (Artemisia Dracunculus - which would be a terrific name for a drag queen, no?)
According to Wikipedia, there's a carbonated soft drink made from Tarragon that is extremely popular in Armenia, Azerbaijan and Georgia. It's called Tarhun and it's bright green. Clearly this sounds like a brilliant idea.
(The question remains, however - would even a delicious sauce bearnaise make Brussels sprouts palatable?!)
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